|Out Of Kentucky Kitchens|
|by Marion Flexner|
This is the small circle of definitive books on Southern cookery and history. It was the first comprehensive postwar volume of Southern recipes, a...
1 - 10 of 31 for cornbread salad jiffy
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You can use ... make. Crumble the cornbread and sprinkle half ... repeat the above until all ingredients are used up. Refrigerate until chilled and enjoy!
Chop onions and ... to taste. Make cornbread according to directions ... moistened. Stir in salad dressing. Add sausage ... 35-40 minutes at 350 degrees.
Combine ingredients and pour into greased 8 inch square pan. Bake at 325 degrees until brown on top, about 45 minutes. This recipe doubles and ...
Cook cornbread. Crumble into a bowl. Mix all other ingredients and refrigerate.
Mix all dressing together. Layer cornbread mixture. Layer dressing. Repeat layers. Finish with dressing. Best when chilled overnight. Mix together. Set aside.
Mix these ingredients together in a large bowl, then add:
Put half of cornbread crumbled in a ... bacon and pickles. Repeat with cornbread and rest of vegetable mix. Spread mayonnaise and pickle juice mixed on top.
Combine tomatoes, green ... each of vegetable mixture and cornbread, in a large glass bowl. Repeat layers. Cover and chill 2 hours. Toss before serving.
Combine cornbread mix, egg and ... large bowl, layer 1/2 of each: cornbread, tomato mixture and mayonnaise mixture. Repeat layers. Cover and chill 2 hours.
Crumble cornbread and add vegetables. Pour dressing over mixture.
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